Salsa Tonnata

August 4, 2014

Salsa Tonnata - kvalifood.com

Salsa tonnata is an Italian tuna sauce traditionally spooned over cold sliced veal (vitello tonnato). Canned tuna, hard-boiled eggs, anchovies, and capers are blended with olive oil and lemon juice into a creamy, mayonnaise-like sauce. Also works on roasted vegetables, boiled potatoes, or crostini.

Makes ca. 350 g (6 servings)

Ingredients

120 g canned tuna in olive oil, drained
2 hard-boiled eggs
4 anchovy fillets in oil
15 g capers (salt-packed and rinsed, or brined and drained)
2 tbsp fresh lemon juice
90 ml extra virgin olive oil
black pepper, to taste

Directions

Hard-boil the eggs: place in cold water, bring to a boil, cook 10 minutes. Cool under cold running water and peel.

Place the drained tuna, eggs, anchovy fillets, capers, and lemon juice in a food processor. Blend until smooth, about 1-2 minutes, scraping down the sides.

With the processor running on low, stream in the olive oil slowly until the sauce reaches a creamy, mayonnaise-like consistency.

Taste and adjust with black pepper and additional lemon juice if needed.

Refrigerate for at least 30 minutes before serving. The sauce improves over several hours.

Notes

For a thinner sauce (for vitello tonnato), thin with a few tablespoons of veal poaching broth or cold water.
For a richer, more historical version, use only the egg yolks and increase capers to 40-60 g.
Use good quality tuna packed in olive oil. Italian or Spanish brands are ideal.
Salt-packed capers (rinsed well) have a cleaner flavor than brined, but either works.
Keeps refrigerated for 3-4 days.